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Nutrition per portion

Ingredients

1 large bunch rosemary, leaves removed and roughly chopped

1 whole head garlic, cloves peeled and bashed

2tbsp olive oil

12 to 16 lamb cutlets

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Method

Using a pestle and mortar, grind the rosemary, garlic, olive oil and plenty of black pepper to a rough paste. Coat the lamb in the marinade,place in a non-metallic bowl and cover. Leave overnight in the fridge.

After marinating, remove the cutlets from the bowl, shake off any excess and scatter with salt. Heat the grill to medium-high and grill the cutlets for approximately 3 to 4 minutes on each side, depending on their side. They’re fantastic when cooked on the barbecue. Serve with a large green salad and perhaps some new potatoes roasted in olive oil and rosemary. The lamb can be marinated up to three days in advance – freeze the cutlets in the marinade, then defrost before cooking.